Ingredients
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2000 g Crushed tomatoes
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1.2 l Water
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1000 g Tarhurin rouhe broad bean mince
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400 g Root vegetable stripsfrozen
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100 g Tomato paste
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50 g Rapeseed oil
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40 g Vegetable bouillon powder
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40 g Crushed garlic
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30 g Red wine vinegar
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25 g Sugar
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6 g Paprika powder
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4 g Crushed black pepper
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4 g Herb mixdried
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4 g Iodised salt
Directions
Portion size: 220 grams
Yield from 20 portion recipe: 4.400 kg
Vegan
Bolognaise allergens: no allergens
Bolognaise menu labels: Vegan, Dairy-Free, Gluten-Free, Contains garlic
Carbon footprint per portion (bolognese 220 g, spaghetti 170 g and vegan cheese 20 g): 0.3 kg CO2-eq.
Carbon dioxide equivalent (CO2-eq.): the combined warming effect of different greenhouse gases on the climate over 100 years.
Cold preparation instructions
Mix together all the ingredients in a GN container. Heat in the oven using the combination function at 140°C (50 % steam), stirring occasionally, until the temperature of the food reaches +80°C.
Serve with whole grain spaghetti and grated vegan cheese.
During cold preparation, the temperature of the food before heating must stay under +6°C.
The cold preparation recipes were developed by the municipality of Tuusula based on Climate Friendly Veggie Food recipes.
